PREP TIME 5 mins COOK TIME 30 mins SERVINGS 12 servings CALORIES 158 kcal

EQUIPMENT

• 9 x 13 baking dish
• parchment paper
• Bowl for mixing

INGREDIENTS  1x2x3x

• 1/2 lb ground beef
• 1 lb ground pork Italian blend
• 1 tsp salt
• 2 tsp pepper
• 1 tbs Italian seasoning blend
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp xanthan gum
• 1 1/2 cups shredded cheese 3/4 Colby Jack 3/4 Monterey Jack
• 1/4 cup Parmesan Cheese

INSTRUCTIONS 

• Preheat the oven to 350 degrees.
• Line a 9 x 13 casserole dish with parchment paper.
• In a large bowl combine the ground beef, ground pork, salt, pepper, Italian seasoning blend, garlic powder, onion powder, xanthan gum, shredded cheese, and 1/4 cup Parmesan cheese.
• Use your hands to mix all the ingredients together until it’s all fully combined.
• Spread the meat mixture evenly in the bottom of the casserole dish.
• Bake at 350 degrees for 25 minutes or until the meat is fully cooked.
• Remove the casserole dish from the oven. 
Drain the oil.
• Top the meat pizza with marinara sauce, 1/4 cup parmesan cheese, pepperoni and then mozzarella cheese as the final top layer.
• Bake for another 5 minutes or until the cheese is fully melted.
• Remove from the oven and top with fresh basil.
• Serve warm and enjoy!

NOTES

Makes 12 square slices

NUTRITION

Serving: 1SliceCalories: 158kcalCarbohydrates: 1gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 42mgSodium: 270mgPotassium: 167mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 36mgIron: 1mg

yield: 16 SPEARS prep time: 5 MINUTES cook time: 15 MINUTES total time: 20 MINUTES

Air fryer pickles are a crisp tangy and salty treat. They are perfect as a snack or as a great starter when you have people over. If you love the taste of fried food, but don’t like how unhealthy it is, then these pickles are going to be a tasty treat you have to try!

Ingredients

• Pickles 16 spears
• All purpose flour ½ cup
• 1 tablespoon Cajun spice mix
• 1 cup gluten-free panko bread crumbs
• Olive oil 2 tablespoon or cooking spray
• Chick Fil A Dipping sauce

Instructions

How to fry pickles in air fryer

To start, pat the pickle spears dry using a paper towel.

Next, add the all purpose flour, Cajun mix, panko bread crumbs(gluten-free), and olive oil to a large bowl. Give them a quick mix and then dredge the pickle spears into the flour mixture to coat evenly.

When the pickles are ready, preheat the air fryer to 400F (200C).

Carefully transfer the coated pickles into the air fryer basket in a single layer and air fry for a total of 10 to 15 minutes.

Then repeat the process for the remaining spears.

Serve hot and fresh and then store any leftovers in an airtight container in the fridge.

Change up the Friday night pizza routine with a keto calzone! This gluten free, low carb calzone is ready in just 30 minutes and it’s so easy to whip up. We’re talking a crispy almond flour pizza dough stuffed with all kinds of deliciousness that is simply… crazy good. Lots of flavor options in the post!

INGREDIENTS 

PASTRY

• ▢1.5 cup almond flour 150g
• ▢2 tbsp coconut flour 16g
• ▢Good pinch of salt
• ▢¾ tsp xanthan gum
• ▢1 large egg + 1 for egg wash
• ▢2 tbsp olive oil

FILLING

• ▢½ cup ricotta 115g
• ▢⅓ cup keto pizza sauce 80g see notes
• ▢6 – 8 slices thin ham 100g
• ▢½ cup mozzarella cheese shredded 60g

INSTRUCTIONS 

• Preheat the oven to 180C / 350F / 160C fan.
• Place the dry ingredients in a food processor and pulse to combine.
• Add 1 egg and olive oil and pulse until a sticky batter. Don’t over-mix.
• Divide dough into two and roll out between two sheets of parchment paper. Cut around a 19 cm saucepan lid. Use ends to form the third circle.
• On one half of the dough, spread the ingredients starting with 2 tbsp pizza sauce, ham, ricotta and mozzarella, leaving about ¾ inch from the edge. Fold over and crimp the edges.
• Brush with egg wash and top with optional dried oregano and sea salt flakes. Bake for about 20 minutes, or until golden. Serve with a drizzle of olive oil and fresh basil or thyme.

NOTES

Net carbs: 7.6g plus 0.9g (pizza sauce) = 8.5g per calzone. Makes 3 calzones. *** If not using my pizza sauce, make a quick tomato sauce with ⅓ cup (80ml) thick tomato passata, 1 teaspoon minced garlic or ½ tsp garlic powder and 1 teaspoon dried Italian herbs. Or simply use 1 tablespoon double concentrated tomato puree per calzone. 

NUTRITION

Calories: 613kcalTotal Carbohydrates: 14gProtein: 29gFat: 51.3gSaturated Fat: 14.5gFiber: 6.4g Sugar: 3.2g

Course: BreakfastCuisine: American Prep Time: 10 minutesCook Time: 5 minutesTotal Time: 15 minutes Servings: 8 tortillas Calories: 195kcal 

Ingredients

• 2 cups almond flour
• 6 tablespoon psyllium husks Not psyllium husk powder * See notes
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup warm water not boiling ** See notes

Instructions

• In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.
• Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.
• Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.
• Cut the dough into 4 large or 8 small pieces. Get one piece of dough and place a piece of parchment paper on top. Using a rolling pin, roll out the dough until thin and flat. Get a large dinner plate or small appetiser plate and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
• Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked.

Notes

https://bdea2f3a9836d38a22101c96563adad8.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html* This must be whole psyllium husks, not the powder form.** Warm tap water, not hot.TO STORE: Leftover tortillas can be stored in the refrigerator, covered in paper towel AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using. TO FREEZE: Freeze leftovers in ziplock bags, and store in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight.  Recipe loosely adapted from here.

Nutrition

Serving: 1tortilla | Calories: 195kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Sodium: 291mg | Fiber: 9g | Calcium: 81mg | Iron: 1mg | NET CARBS: 2g

INGREDIENTS

Cooking spray, for pan8 

eggs1/4 c. 

milk8 

slices bacon

kosher salt

Freshly ground black pepper2 tbsp. 

finely chopped chived10 

mini bagels, halved4 tbsp. 

cream cheese, softened1 1/2 c. 

shredded Cheddar cheese3 tbsp. 

butter, melted2 tsp. 

dried onion2 tsp. 

granulated garlic2 tsp. 

sesame seeds2 tsp. 

poppy seeds

DIRECTIONS

1. Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
2. In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in the skillet.
3. Pour egg mixture in skillet then immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.
4. Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side. Spread egg mixture over bagels then crumble cooked bacon on top. Sprinkle with cheddar then add the bagel tops. Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.
5. Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.

Course: Condiment, Condiments, Side DishCuisine: MexicanPrep Time: 20 minsTotal Time: 20 minsServings: 6 servingsCalories: 97kcal

Ingredients

• 4 large tomatoes
• 1/2 red onion finely diced
• 1 clove garlic finely chopped
• 1-2 red chili’s finely chopped
• 2 tablespoons cilantro finely chopped
• 1/4 cup olive oil
• 1 lime juice only
• 1/2 teaspoon sea salt flakes
• pinch pepper ground

Instructions

• Cut the tomatoes into quarters and remove the seeded center. Dice the tomato flesh and place into a mixing bowl.
• Add the remaining ingredients and mix well.
• Serve straight away.

Nutrition

Serving: 0.3cup | Calories: 97kcal | Carbohydrates: 4g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 197mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 20.5mg | Calcium: 10mg | Iron: 0.3mg

• Level: Easy

• Total: 55 min
• Active: 45 min
• Yield: 4 servings

Ingredients

Deselect All

1 cup sour cream

2 tablespoons hot sauce, such as Tabasco

2 tablespoons butter 

1 medium onion, julienned 

Salt and freshly ground black pepper

Two 8-ounce New York strip steaks 

6 large eggs

Four 12-inch sun-dried tomato tortillas 

1 cup shredded gruyere 

Vegetable oil, for brushing

Directions

1. Mix the sour cream and hot sauce, and set aside for later use.
2. In a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside.
3. Heat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes.
4. While steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside.
5. Thinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream.

These keto pancakes are thick, fluffy, and need just 5 ingredients! No sugar and no grains, they are quick and easy to make!

Course: BreakfastCuisine: American Prep Time: 2 minutesCook Time: 7 minutesTotal Time: 9 minutes Servings: 4 servings Calories: 192kcal

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Ingredients
2 large eggs room temperature
1 teaspoon coconut oil melted
1/4 cup milk of choice I used unsweetened coconut milk
1 cup almond flour
1/2 teaspoon baking powder
1 teaspoon granulated sweetener of choice optional
Instructions
In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
Gently fold through the dry ingredients into the wet ingredients until combined.
Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid and carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
Serve the pancakes immediately.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Notes
Makes 4 large or 8 medium sized pancakes.
TO STORE: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
TO FREEZE: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months.
REHEATING: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Sodium: 109mg | Potassium: 35mg | Fiber: 3g | Vitamin A: 135IU | Calcium: 121mg | Iron: 2mg | NET CARBS: 3g

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE